Search Results for 'Chicken'

Preheat the oven on CircoRoast to 190°c & line the universal pan with baking paper. Place the chicken fillets on the tray and rub with the smoked paprika. Brush the chicken with olive oil and cook on shelf position 3 for 22 to 25 minutes or until the chicken is cooked. Change the oven function to CircoTherm at 190°c While the chicken is cooking, heat a frying pan over a medium to high heat, Induction level 7. Place the corn cobs into the pan and allow to cook, turning regularly until the corn begins to blacken. Remove from the pan and cool before slicing the corn from the cob. Add the extra olive oil to the pan and fry the onion and garlic for 2 to 3 minutes. Add the spices & oregano & continue cooking for a further minute before adding the capsicum. Continue frying for 2 minutes. Stir in the chipotle in adobe and the tomatoes then reduce the heat to low, Induction level 3 and cook for 4 to 6 minutes or until slightly reduced & thickened. Stir in about two thirds of the black beans and reserve the remainder. Arrange the corn chips in an ovenproof dish, reserving some to serve with the Nachos.  Place the sliced chicken onto the corn chips and spoon the sauce over the top. Sprinkle with the cheese and bake for 12 to 14 minutes or until the cheese is melted and slightly golden.

Preheat the oven on CircoRoast at 180°c and line the universal tray with baking paper. Place the chicken breast side down onto a board. Using kitchen shears, cut closely down either side of the back bone then remove it. Turn the chicken over & press firmly on the breast bone to flatten the chicken then tuck in the wing tips. Place the chicken onto the prepared tray. Squeeze some of the lemon over the chicken, then tuck the wedges under the chicken with the onion, garlic and oregano. Brush the chicken with the olive oil & season well with salt & pepper. Cook on shelf position 3 for 50 to 60 minutes or until cooked. The juices should run clear when tested with a skewer. While the chicken is cooking, place the potatoes and the lemon halves into a large saucepan and cover with water. Bring to the boil over a high heat, Induction level 9 then reduce to a medium heat, Induction level 5 and boil gently for 12 to 14 minutes or until the potatoes are just tender. Drain the potatoes & toss with the juice from the lemon halves, olive oil and oregano leaves. Place onto a baking tray that has been lined with baking paper & season well with salt and pepper. When the chicken is cooked, change the oven function to Circotherm & increase the temperature to 200°c. Place the potatoes on shelf 3 and cook for 12 to 15minutes or until golden. While the potatoes are cooking, make the lemon sauce by placing the garlic, shallot, lemon juice and stock into a small saucepan. Bring to the boil over a high heat, induction level 9 then reduce to medium low heat, induction level 4 and boil gently to reduce by one third. Reduce the heat to low, Induction level 2, then, using a whisk, gradually incorporate the butter to form an emulsion. Drizzle the sauce over the chicken before serving.

Peel & trim the carrots, sweet potato & pumpkin and chop into 2 to 3cm pieces.    Place into a large bowl with garlic and ginger then add the spices and olive oil and toss well to coat.    Preheat oven on CircoRoast to 190°c. Line the universal tray with baking paper and arrange the vegetables in a single layer on the tray. Season with salt and pepper.   Line a second tray with baking paper and place the chicken onto the tray. Rub the chicken with the extra spice and olive oil.     Place the vegetables on shelf 1 and the chicken on shelf 3 and cook for 28 to 30 minutes or until the chicken is cooked. Remove the chicken and allow to rest. Change the oven function to CircoTherm® and set the temperature to 190°C. Continue to cook the vegetables for a further 15 minutes or until tender.    Place the vegetables into a large saucepan with the stock and puree with a stick blender until smooth. Alternatively, use a blender or food processor to puree the vegetables. Cook the soup over a medium heat, Induction level 5 until hot.    Slice the chicken finely. Spoon the soup into serving bowls then top with the chicken, mint leaves & yoghurt. 

Preheat the oven on CircoTherm® 190°C.  Quickly toss the chicken in the cornflour until coated. Heat the oil on induction setting 8, shake the excess corn flour off the chicken and add to the oil and cook in 2 batches until lightly browned. Place the browned chicken onto a greased universal tray with the sweet potato, onions, capsicum and olives. Combine in a jug the honey, mustard, water and rosemary and mix well. Drizzle the mixture over the chicken fillets.   Bake for 40 minutes or until cooked through. Toss through the spinach leaves and serve immediately. 

In a medium steam dish place your rice, dice the chicken breast into 2 cm cubes and add to the rice, fine dice your onion, crush your garlic, cut the chilli, zest your lemon and roughly chop your ham and add to the container, finally add your oil and water and place in your steam function on 100 degrees for 20 minutes. When timer goes off add the peas and cook for a further 5 minutes, when completed remove from the oven then add your butter and parmesan. Stir until everything is combined then serve.

Preheat oven on CircoTherm® to 190°C. In a bowl combine the chicken, pesto, cheese, pine nuts, spring onions and carrot. Season with salt and pepper, mix well. Divide into 6 equal portions. Cut each sheet of pastry in half to make 6 pieces. Spoon one portion of the filling along the long edge of each sheet of pastry. Glaze the opposite long edge of the pastry with a little beaten egg. Roll to enclose the chicken filling, to make 6 long rolls, ensure the seam of the pastry is underneath. Cut each roll into 4 pieces. Place the rolls onto 2 large greased trays. Glaze with a little extra egg and sprinkle Parmesan onto each. Bake the rolls for 25-30 minutes until golden. Serve hot with chutney for dipping.

Place the chicken into a snap lock bag with the combined marinade ingredients. Mix well and chill for 2 hours or overnight. Remove the chicken from the marinade (discard the marinade) and place the chicken onto the small perforated tray. Steam at 100°C for 12-14 minutes or until the chicken is cooked through. Allow the chicken to cool thoroughly then shred the chicken using 2 forks to pull the chicken into strands. Refrigerate until required. Place the salad ingredients into a bowl with the chicken and toss lightly to combine. In a jar, combine the dressing ingredients and shake well. Drizzle the dressing onto the salad and toss lightly. Spoon the salad evenly into the lettuce cups then sprinkle over the extra mint, coriander and sesame seeds. Serve immediately.

Set your oven to CircoRoasting at 180°C. In a small bowl, mix the Gewürzhaus BBQ Glaze Spice, extra virgin olive oil and lime juice.  Rub this mixture all over the butterflied chickens. Place the chickens skin side down onto a baking paper lined universal tray and put into the oven on level 3. Cook for 15 minutes then turn the chickens over to the skin side. Continue to cook for approximately a further 30 minutes or until a skewer inserted into the thigh of the chicken shows the juices running clear. If using a meat probe, cook until the internal temperature of the chicken reaches 75°C. While the chickens are cooking, combine all the salsa ingredients and set aside. Once the chicken is cooked, remove from the oven and allow to rest for 5 minutes covered with foil. Chop each chicken into quarters, place two quarters on each serving plate and top with a large spoonful of mango salsa.  Finish with another squeeze of lime juice, a drizzle of extra virgin olive oil and a sprinkle of salt flakes if desired.

Combine the ingredients for the marinade in a large bowl and mix well. Trim the thigh fillets of any excess fat and halve. Cut the eggplant in half then cut each half into 4 wedges. Place the chicken and the eggplant into the bowl, toss well to coat and allow to marinate for 1 hour. Preheat the oven on CircoRoasting® to 200°C. Line the universal tray with baking paper and arrange the chicken in a single layer on the tray. Sprinkle with the sesame seeds. Line a separate tray with baking paper for the eggplant. Place the chicken on shelf position 4 for and the eggplant on shelf position 3 and cook for 16 to 18 minutes or until the chicken is cooked and golden. Remove the chicken, then move the eggplant to shelf 4 and cook for a further 3 to 5 minutes or until the eggplant is golden. Place the rice into a strainer and rinse well under cold running water. Drain the rice then transfer to the solid stainless steel tray and add the water. Place into the oven and select FullSteam 100˚C and steam for 18 minutes. Alternatively, if you don't have have a steam oven. Cook your rice on your cooktop. Serve the chicken and eggplant with the sushi rice. This recipe can also be served with steamed greens.